Kimchi Mac'n'Cheese
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Kimchi Mac'n'Cheese

Hot take

Add Kimchi to mac'n'cheese. Top your guilt with veggies.

Recipe labels:

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Copy of List of ingredients

AmountIngredient
4 tbsp
Butter
6 tbsp
Flour
3 cups
Milk
1/2 tsp
Nutmeg
1/2 tbsp
MSG (optional)
4 cups
Cheddar
1/2 cup
Mozzerella
?
Salt pepper
750 g
Pasta
1 kg
Kimchi (chopped)
1/4 cup
Breadcrumps
1/4 cup
Thai basil
1/2 cup
Koriander
2
Jalapenos
4
Green onions

Step-by-step instructions

  1. Make a roux with flour + butter.
  2. Add the milk + nutmeg to make a bechamel. MSG for fun.
  3. Add all the cheese (save a 1/2 cup of cheddar for topping)β€”better if you shred it.
  4. Start boiling your pasta. Get it al dente since it'll finish cooking in the pan.
  5. Drain pasta and add it to the cheese mixture.
  6. Alternate layering pasta + kimchi in a baking pan. Top off with the rest of the cheddar + breadcrumbs.
  7. Bake it at 200c for 25m.
  8. Enjoy!

Tips and tricks

  • Shred the cheese.
  • Salt the water.

References:

Recipe stolen from this mess is ours.